Easy Kosher Chicken Stir Fry with Crisp Vegetables

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I started making this chicken stir fry on those hectic weeknight dinners when I needed something fast but satisfying. You know those nights when everyone’s coming home at different times and you need food on the table in twenty minutes? This became my go-to solution.

Stir frying chicken properly takes a bit of technique, but once you get it down, it’s foolproof. The key is getting your pan screaming hot and not overcrowding it. I learned this the hard way after making soggy, steamed chicken too many times. Now I cook the chicken in two batches if I’m feeding more than four people. The result is tender pieces with those golden edges that actually have some texture.

Getting the Perfect Chicken Texture

What I love about this recipe is how flexible it is with vegetables. I usually grab whatever looks good at the store or clean out my crisper drawer. Bell peppers and snap peas are classics, but I’ve thrown in everything from broccoli to mushrooms. The sauce binds everything together without being too heavy or sweet like some takeout versions. I use soy sauce, a touch of honey, and some rice vinegar for balance.

Making This Stir Fry Work for Your Family

This pairs beautifully with jasmine rice or even some leftover challah if you want to make it more substantial. My kids actually request this over pizza sometimes, which tells you something. It reheats well too, though the vegetables lose some of their crunch the next day.

Easy Kosher Chicken Stir Fry with Crisp Vegetables - Asian recipe
I started making this chicken stir fry on those hectic weeknight dinners when I needed something fast but satisfying. You know those nights when everyone's coming home at different times and you need food on the table in twenty minutes? This became my go-to solution. Stir frying chicken properly takes a bit of technique, but once you get it down, it's foolproof. The key is getting your pan screaming hot and not overcrowding it. I learned this the hard way after making soggy, steamed chicken too many times. Now I cook the chicken in two batches if I'm feeding more than four people. The result is tender pieces with those golden edges that actually have some texture. What I love about this recipe is how flexible it is with vegetables. I usually grab whatever looks good at the store or clean out my crisper drawer. Bell peppers and snap peas are classics, but I've thrown in everything from broccoli to mushrooms. The sauce binds everything together without being too heavy or sweet like some takeout versions. I use soy sauce, a touch of honey, and some rice vinegar for balance. This pairs beautifully with jasmine rice or even some leftover challah if you want to make it more substantial. My kids actually request this over pizza sometimes, which tells you something. It reheats well too, though the vegetables lose some of their crunch the next day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 3 tablespoons vegetable oil divided
  • 1 large red bell pepper cut into strips
  • 1 large yellow bell pepper cut into strips
  • 8 ounces sugar snap peas trimmed
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 green onions scallions sliced
  • 2 tablespoons sesame seeds for garnish
Sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes optional

Method
 

  1. Pat chicken pieces dry with paper towels and season lightly with salt and pepper. Set aside.
  2. In a small bowl, whisk together all sauce ingredients until cornstarch is completely dissolved. Set aside.
  3. Heat a large wok or skillet over high heat until smoking. Add 2 tablespoons oil and swirl to coat.
  4. Add chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook without stirring for 2-3 minutes until golden brown on one side.
  5. Stir and continue cooking for 2-3 more minutes until chicken is cooked through and golden on all sides. Transfer to a plate.
  6. Add remaining 1 tablespoon oil to the same pan. Add bell peppers and snap peas. Stir-fry for 2-3 minutes until crisp-tender.
  7. Push vegetables to one side of the pan. Add garlic and ginger to the empty space and cook for 30 seconds until fragrant.
  8. Return chicken to the pan and toss everything together. Pour sauce over the mixture and stir-fry for 1-2 minutes until sauce thickens and coats everything.
  9. Remove from heat and stir in scallions. Garnish with sesame seeds before serving.

Notes

Serve immediately over steamed rice or noodles. For best results, have all ingredients prepped before you start cooking as this moves very quickly. Leftover stir fry will keep in the refrigerator for 3 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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